In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.On a large saucepan bring vinegar, sugar, garlic, dill seeds and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often. Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.Ladle into half pint jars leaving a 1/2″ headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.Makes About: 3 pints

The smaller of the cucumbers I stuffed into jars and made my favorite

Garlic Dill Pickles

In the bottom of a quart jar:

1 clove garlic

1 Tablespoon canning salt

1 Tablespoon sugar

Dill (I used 2 teaspoons dill seed)

1/2 cup cider vinegar

Pack in cucumbers

Fill with fairly hard water

Seal

Process in hot water bath 15 min.

(I also made some chunk pickles using this recipe.....last year I made burger slices)

With the medium size cucumbers I made a batch of

Refrigerator Pickles

8 cups sliced cucumbers

1 onion sliced

1/4 cup canning salt

1 teaspoon mustard seed

1 teaspoon celery seed

1 cup vinegar

2 cups sugar

These will shrink down and then you can put them into smaller containers in your refrigerator.